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Makes 4 small ramekins. You
may double the ingredients to
make a larger amount of Creme
Brulee.
Ingredients:
8 ounces heavy cream
2 large egg yolks, well beaten
1/4 to cup sugar
1 tsp vanilla extract
4 tsp sugar for sprinkling
Pour heavy cream into small
saucepan and bring to a boil.
may double the ingredients to
make a larger amount of Creme
Brulee.
Ingredients:
8 ounces heavy cream
2 large egg yolks, well beaten
1/4 to cup sugar
1 tsp vanilla extract
4 tsp sugar for sprinkling
Pour heavy cream into small
saucepan and bring to a boil.
Add sugar. Boil for about 30
seconds. Take saucepan off the
heat.
seconds. Take saucepan off the
heat.
In a small bowl, combine egg
yolks and vanilla extract.
yolks and vanilla extract.
Mix well with wire whisk.
Whisk eggs mixture into cream in
saucepan.
saucepan.
Mix well with wire whisk to blend
all ingredients well.
all ingredients well.
Place sieve into bowl. Pour
cream and egg mixture to strain
it through sieve. This is done to
remove all clumps.
cream and egg mixture to strain
it through sieve. This is done to
remove all clumps.
Pour strained mixture from bowl
into ramekins. Fill ramekins
evenly, bout 3/4 full.
into ramekins. Fill ramekins
evenly, bout 3/4 full.
Pour about a cup of boiling
water into baking dish.
water into baking dish.
Place ramekins into baking dish.
The water in baking dish should
be only about 2/3 up the side of
ramekins. (Add more water if
necessary.)
The water in baking dish should
be only about 2/3 up the side of
ramekins. (Add more water if
necessary.)
Bake in preheated oven at 325
degree F in water bath 25 to 50
minutes until custard is just set
and still a bit wobbly in the middle
Baking time will depend on
thickness and depth of your
ramekins and baking dish.
Carefully remove baking dish
from oven and let ramekins cool
in water bath. Remove ramekins
from water, cover with plastic
wrap and refrigerate at least 2
hours or up to 2 days.
When you are ready to serve,
sprinkle about 1 teaspoon of
sugar evenly over the surface of
each creme. You may use
flavored sugar if desired.
degree F in water bath 25 to 50
minutes until custard is just set
and still a bit wobbly in the middle
Baking time will depend on
thickness and depth of your
ramekins and baking dish.
Carefully remove baking dish
from oven and let ramekins cool
in water bath. Remove ramekins
from water, cover with plastic
wrap and refrigerate at least 2
hours or up to 2 days.
When you are ready to serve,
sprinkle about 1 teaspoon of
sugar evenly over the surface of
each creme. You may use
flavored sugar if desired.
Place ramekins into baking dish. Do not add water. Carefully slide baking dish under broiler, positioning
it so that the flame is 2 to 3 inches away from tops of custards. Watch carefully - within three or four
minutes, sugar will melt and then caramelize, turning golden brown.
Remove baking dish and take ramekins out of baking dish.
Let cool for couple of minutes before serving.
it so that the flame is 2 to 3 inches away from tops of custards. Watch carefully - within three or four
minutes, sugar will melt and then caramelize, turning golden brown.
Remove baking dish and take ramekins out of baking dish.
Let cool for couple of minutes before serving.
A French favorite, this dessert goes back to the 17th century.
Creme Brulee is a rich custard topped with a thin layer of
caramel. It is served cold in individual custard cups or ramekins.
Creme Brulee is a rich custard topped with a thin layer of
caramel. It is served cold in individual custard cups or ramekins.
Creme Brulee
Adapted from
Creme Brulee: More Than
50 Decadent Recipes
Creme Brulee: More Than
50 Decadent Recipes
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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